The household (of the Detroit free press)

Equal parts fine oatmeal and water; mix, pour into a pan about one-third of an inch deep ; bake half an hour, or until crisp and slightly brown ; or make half an inch thick and bake like johnny cake. If the oven is -not hot enough, pour it into the frying pan, cover tight, bake on top of stove, dishing when well browned on the bottom. It is a splendid dish for an early breakfast, late supper, or when you are in a hurry. It is not good cold ; if any is left, warm it over. Eaten with sweet cream, fresh butter, or stewed fruit, it is excellent. BRIDE'S WEDDING CAKE. Four pounds of flour, three pounds of butter, three pounds of sugar, four pounds of currants, two pounds of raisins, twenty-four eggs, half a pint of brandy, one ounce of mace and three nutmegs. A little molasses makes it dark-colored, which is desirable. Half a pound of citron improves it, but is not necessary. To be baked two hours and a half or three hours. After the oven is cleared it is well to shut the door for eight or ten minutes, to let the violence of the heat subside, before bread or cake is put in. GROOM'S CAKE. Ten eggs beaten separately, one pound of butter, one of white sugar, one of flour, two of almonds blanched and chopped fine, one of seeded raisins, half pound of citron shaved fine ; beat butter to a cream, add sugar gradually, then the well beaten yolks ; stir all till very light, and add the chopped almonds ; beat the whites stiff and add gently with the flour ; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of raisins and citron, then cake, and so on until all is used, finishing off with a layer of cake. Bake in a moderate oven two hours. ICING FOR WEDDING CAKE. Beat the whites of six eggs to an entire froth, and to each egg add five teaspoonfuls of sifted loaf sugar, gradually ; beat it a great while. You can put it on when your cake is hot, or a little cold, as is most convenient. It will dry in a warm room, a short distance from a gentle fire, or in a warm oven, but do not let it brown. CREAM PUFFS. One-half pint cold water, in which rub smooth six ounces of flour ; put it into a spider with four ounces of butter and stir it continually over a fire, not too hot, till it is thoroughly cooked. It will resemble a lump of putty and cleave off the spider like a pancake. Cool this lump and add four eggs ; beat well and then drop on a buttered tin in neat, compact little "dabs," far enough apart not to touch when they rise. Have the oven about as hot as for cookies, and in turning them lift up the tin. If you shove them before they are set you will have pancakes. They should be hollow balls. Bake them long enough so they will not fall when removed and cool them on brown paper as quickly as possible, so they will not sweat. To Fill Them — take one-half pint milk, two beaten eggs, one-fourth cup flour or corn starch wet smoothly, one cup sugar, lemon or vanilla flavor; cook it in a tin pail in a kettle of hot water; stir it so it will be smooth. When both are cold open the puff with a sharp knife, just a little slit on the side, and fill in one tablespoonful of custard. Whipped cream with vanilla flavor will be found very delicious instead of the custard. These are puffs that will puff.